Name: Avocado Tomato Salsa
Yield: Makes 5 to 6 Cups
Ingredients: 3/4 pound ripe tomatoes, rinsed and drained, stems removed; 2 avocados, peeled, pit removed, cut into 1/4-inch dice; Juice of about 1 1/2 limes (about 4 1/2 tablespoons); 1 jalapeno chile, cored and seeded, or to taste; 1 tablespoon minced garlic; 1 cup minced scallion greens; 2 tablespoons fruity extra-virgin olive oil; 1/2 cup fresh cilantro leaves, chopped coarsely; 1 teaspoon salt

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Avocado Tomato SalsaCookbook cover image courtesy of Random House

This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days.

Recipe notes

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